I love pecan pie and I love cheesecake! But what can you do if both of them sound delicious? You no longer have to decide which of your favorite pie to have. This easy Pecan Cheesecake Pie Recipe includes the best of both worlds — pecan and cheesecake rolled into one! Not only did we make the decision easy to make but we made the recipe even easier to make!
If you love the rich, nutty flavor of pecans and the creamy decadence of cheesecake, this Pecan Cheesecake Pie recipe makes a dessert you absolutely need in your repertoire! Imagine the gooey sweetness of a classic pecan pie layered over a smooth, velvety cheesecake base—every bite is a perfect balance of crunch, creaminess, and just the right amount of sweetness. It’s the kind of dessert that looks like it belongs in a restaurant, yet is surprisingly easy to make right in your own kitchen.
The beauty of this recipe lies not just in its flavor, but in its simplicity. You start with a buttery pie crust, which can be store-bought or homemade, then layer it with a luscious cheesecake filling made from cream cheese, sugar, and a touch of egg. On top of that goes the signature pecan layer, a heavenly combination of dark corn syrup, sugar, eggs, melted butter, and of course, plenty of pecans. Once baked, the pie puffs up beautifully in the oven and then gently sinks as it cools, leaving a perfectly set, sliceable dessert that’s as gorgeous as it is delicious.
Whether you’re serving it at a holiday gathering, a special dinner, or just treating yourself to something indulgent, this Pecan Cheesecake Pie is guaranteed to impress. It offers the rich flavors of classic Southern pecan pie while adding the creamy texture of cheesecake, creating a dessert that’s truly greater than the sum of its parts. With minimal effort and common ingredients, you can create a show-stopping pie that tastes like it took hours of work, but comes together in no time. Prepare for compliments, second helpings, and requests for the recipe—it’s that irresistible.
Get ready to enjoy a dessert that combines the best of both worlds: nutty, gooey pecan pie and smooth, creamy cheesecake, all in one spectacular slice.
[dining]
my two favorites. I am going to have to process this one.
Singles tip: if you don’t want to bake a whole pie (because you will eat it all!) go to a church bazaar and get your pecan or rhubarb buzz there.
Hi Tawra,
Love watching you and Mike on UTUBE!
I live in Canada, and I was wondering what I could use as a vegetable shortening, other than lard.
I’m allergic to soybean, and every vegetable shortening here contains it
I too have fibromyalgia, so I really understand your struggles.
But you always to have a smile on your face, and Mike always is empathetic.
Take care of yourselves.Thanks, June Mallam
You can use margarine too. Also try using what ever else you usually use in place of vegetable shortening in other recipes. And thank you June this is such a sweet comment. We do appreciate it.
I use Earth Balance butter replacement. It’s delicious and works just as well as butter and shortening. Palm oil shortening is also a great alternative.
Can light corn syrup be used instead of dark?
Yes you can. Your pie will just be a little lighter in color